Habanero, Tomatillo, And Orange Salsa

* Exported from MasterCook *

HABANERO, TOMATILLO, AND ORANGE SALSA

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Tomatillos
3 Or 4 Habanero Chiles
2 Oranges
1 bn Green Onions, Sliced Fine
-With 3 to 4 Inches of Green
Salt
Lime Juice

In an ungreased skillet over medium heat, roast half
of the tomatillos in their husks for about 10 minutes,
turning frequently. Meanwhile, husk the remaining
tomatillos, dice fine, and place them in a bowl. Cool
the roasted tomatillos, then husk them and place them
in a blender.

Roast the Habaneros over low heat, turning
occasionally, about 5 minutes, or until they are just
soft and speckled with brown. Wearing rubber gloves,
stem and seed the Habaneros and add them to the
tomatillos in the blender. Puree the mixture.

Squeeze one of the oranges and pour the juice into the
bowl containing the diced tomatillos. Add the pureed
chiles and tomatillos. Peel the other orange, removing
the pith; seed if necessary and cut into small dice.
Add the diced orange and the green onions to the salsa.

Season the salsa with salt and lime juice, and let
stand for about half an hour before serving.

From: The Chile Pepper Book by Susan Belsinger and
Carolyn Dille; ISBN 0-934026-93-9

Typed by Syd Bigger.



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